Are you down with a cold or flu? Then what you need right now is a bowl of chicken soup to warm your soul and get you healthy again!
This is a much loved Sri Lankan chicken recipe for soups and this one, in particular, attributes its immune-boosting properties to the turmeric used in it. In addition to giving the soup a beautiful colour, it also helps in fighting bacteria. Turmeric is a powerful antioxidant that has amazing anti-inflammatory effects. And let’s face it – turmeric makes home cooking a lot more exciting. It has been used for hundreds of years but it’s only until much recently that we uncovered the amazing health benefits of it such:
- Helps to reduce inflammation
- Beneficial for arthritis
- Rich in antioxidants
- Helps to improve brain functions
- Lowers the risk of heart diseases
The best thing about this recipe is that it’s a one-pot dish – which means fewer dishes to clean up too! And it all starts off with the chicken. If you want to dish up this soup in a hurry, then it’s best to use chicken that has already been chopped into chunks. You then add the vegetables into it, followed by the seasonings, the broth and rice so all the flavours will absorb well. This recipe calls for wild rice as it has a more strong flavour and the texture it adds take this soup to another level. It also holds up better in a soup as opposed to white or brown rice. However if kids don’t prefer rice in their soup, feel free to use pasta instead. If you do so, you will not have to cook the soup for long – just add the pasta when the recipe calls for rice and let it cook for a little under 10 minutes or until the pasta is cooked.
- 1 tablespoon olive oil
- 1 pound chicken breast
- 1 cup of chopped onion
- 1 teaspoon of fresh ginger
- 3 teaspoons of garlic
- 2 teaspoons of turmeric, ground
- 1 cup of bell pepper
- 1 cup of unsweetened coconut milk
- 4 cups of chicken broth
- 3/4 cups of raw wild rice
- 1/4 cup of fresh basil, chopped
Heat some olive oil on a large pan over medium heat. To this, add the chicken breasts and allow it to cook for about three minutes, stirring occasionally.
Then add in the chopped bell pepper and onion and cook until it becomes tender.
Add the minced garlic, ginger and turmeric and stir until it becomes fragrant.
Pour in the chicken stock, add the rice and bring it to a bowl. Reduce to simmer before covering and letting it cook for 15 minutes.
After that, add in the coconut milk (which will add a depth of richness and creaminess to the soup) along with the basil and cook for a few more minutes. Make sure that the rice has cooked through perfectly.
Serve in a bowl and enjoy it warm!